Your story about eating the gingerbread box you created for your book, after 6 months time had passed, made me laugh. It must be a very good recipe! Thank you for sharing your gingerbread recipe, for others to enjoy!!
Oh, I love this recipe... it has its limits. It will spread, it's not sturdy enough to build bigger projects and many traditional glazes don't really work on these cookies. But it has the best taste and texture. I hope you will try it one day and enjoy it as much as I do.
So this recipe won't work for a 4" Christmas ornament, Toonces?, hanging by a ribbon? I've eaten a 6 month old cookie by you Tunde and it was delicious. I can attest to the yumminess!
I think a 4" ornament should hold up just fine if you don't add a lot of icing. The cookie itself is light. It seems you have just entered the "who eats the oldest cookie" contest :)
Hi Valerie, In Eastern Europe gingerbread is traditionally made with honey, in Western and Northern Europe they use molasses. I have never seen a recipe that would mix the two. (Of course you can always try and see what happens - and let me know if you do) The two types of gingerbread are very different. This honey bread is light and puffy and it stays fresh for a very long time, while gingerbread made with molasses is more dense and holds its shape better. Give this recipe a try and don't expect it to be like the gingerbread you are used to. Call it honey bread as we do :)
Hello Tunde, enjoyed your gingerbread cookie decoration class this week. Question: approximately how many cookies - ie like a 10 cm snowmen - comes out from the 500 g flour recipe? Thanks, Hanna
Gratulálok! :-)
ReplyDeleteKoszonom szepen :)
DeleteThey turned out PERFECT! Rounded sides like a professional and tasty!!! What recipe for Easter cookies?
DeleteI am glad that they were a success Patricia. I use the same recipe for Easter. Well, I use it all year long.
DeleteYour story about eating the gingerbread box you created for your book, after 6 months time had passed, made me laugh. It must be a very good recipe! Thank you for sharing your gingerbread recipe, for others to enjoy!!
ReplyDeleteOh, I love this recipe... it has its limits. It will spread, it's not sturdy enough to build bigger projects and many traditional glazes don't really work on these cookies. But it has the best taste and texture. I hope you will try it one day and enjoy it as much as I do.
DeleteSo this recipe won't work for a 4" Christmas ornament, Toonces?, hanging by a ribbon? I've eaten a 6 month old cookie by you Tunde and it was delicious. I can attest to the yumminess!
ReplyDeleteI think a 4" ornament should hold up just fine if you don't add a lot of icing. The cookie itself is light. It seems you have just entered the "who eats the oldest cookie" contest :)
DeleteCan you substitute 1/4 honey for a 1/4 molasses? Its something about gingerbread cookies w/o molasses that I'm having a hard time with. ��
ReplyDeleteHi Valerie, In Eastern Europe gingerbread is traditionally made with honey, in Western and Northern Europe they use molasses. I have never seen a recipe that would mix the two. (Of course you can always try and see what happens - and let me know if you do) The two types of gingerbread are very different. This honey bread is light and puffy and it stays fresh for a very long time, while gingerbread made with molasses is more dense and holds its shape better. Give this recipe a try and don't expect it to be like the gingerbread you are used to. Call it honey bread as we do :)
DeleteHello Tunde, enjoyed your gingerbread cookie decoration class this week. Question: approximately how many cookies - ie like a 10 cm snowmen - comes out from the 500 g flour recipe? Thanks, Hanna
ReplyDeleteIt depends, how thin you roll the dough. It should make at least three dozen. You can reroll the scraps, so there is no waste.
Delete